White Rice Dhokla

Ingredients

• Rice ¾ cup (150 g)
• Husked Bengal gram (dhuli urad dal) ¼ cup (50 g)
• Yoghurt 100 ml (1/2 cup)
• Sugar to taste
• Water as required
• Salt to taste or 1 tsp
• Oil 4 tsp
• Mustard  seeds 1/2 tsp
• Whole red peppers 1-2
• Curry leaves (kadi patta) 4-5
• Fruit salt or baking soda 1 tsp
• 2, 6" greased metal plates for cooking the dhokla
• Grated coconut and chopped coriander leaves for garnish

Preparation

• 1. Wash the rice and daal well and then soak in water, to come up to 2” for 3-4 hours or overnight.

• 2. Drain the rice and daal and grind fine with minimum amount of added water.

• 3. Mix in the yogurt, sugar and the salt. Add enough water so as to make a batter of dropping consistency. Leave to ferment overnight.

• 4. Keep the steamer over the stove for the water to boil.

• 5. When the water comes to boil, mix in the soda in 2 tbsp water and add to the batter, whisking vigorously to fluff up and immediately pour batter into prepared plates.

• 6. Place in the steamer, cover and steam for 20 minutes. Remove, cool and cut into cubes.

• 7. Heat oil in a pan and add the mustard seeds, when crackling add the red pepper and curry leaves, when the color darkens add 2 tbsp water, bring to a boil and pour over the dhokla cubes. Garnish by sprinkling grated coconut and coriander leaves.